Coochinando Pasta e Fagioli
A thick and comforting pasta and bean soup made in a pressure cooker with borlotti beans, vegetables, tomatoes, and pasta. Perfect for chilly nights and packed with hearty flavor.
Equipment
- 1 Pressure cooker
- 1 Cooking spoon
Ingredients
Main Ingredients
- 200 g Dried borlotti beans
- 2 tablespoon Olive oil
- 1 Small onion finely chopped
- 1 clove Garlic minced
- 1 Celery stalk finely chopped
- 1 Carrot finely chopped
- 400 g Canned chopped tomatoes
- 120 g Small pasta like ditalini or tubetti
- 1.2 liters Water or vegetable stock
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Instructions
- Soak dried borlotti beans overnight in plenty of water, then drain and rinse well.
- Place beans in the pressure cooker with fresh water. Simmer for 60 minutes until tender, then drain and set aside.
- Heat olive oil in pot over medium heat. Add onion, garlic, celery, and carrot. Sauté for 5-7 minutes.
- Add canned tomatoes and cook for another 5 minutes to blend flavors.
- Stir in the cooked beans, pour in stock or water, and season with salt and pepper.
- Seal lid and bring to pressure. Cook for 15 minutes, then do a slow release.
- Add pasta and cook for 8-10 minutes until al dente. Do a quick release after.
- Serve hot with chopped fresh parsley sprinkled on top.
Notes
Use canned beans for a quicker version (cook only 10 minutes). Swap in veggie stock for extra flavor. Store leftovers in fridge or freeze with room to expand.